Vegetable couscous

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Clean, wash and drain the beans, zucchini, carrots, peppers and eggplant. Cut the aubergine into slices and season with salt. Place between two layers of kitchen paper and weigh down with a kitchen board. In the meantime, break the beans into pieces and cut the carrots into slices. Dice zucchini and bell peppers. Bring the stock to the boil and cook the beans, carrots, courgettes, peppers and frozen peas covered for about 10 minutes. Dab aubergine slices dry.

2. 2

   Heat the oil in a large frying pan to 1-2 tablespoons and fry the aubergines until golden brown, turning them over. Drain on kitchen paper. Pour the vegetables onto a sieve and collect the broth. Cut the tomatoes in the tin roughly with a knife. Peel onions and garlic. Chop the onions coarsely. Heat the remaining oil in a pot, fry the onions and garlic and add the stock and tomatoes. Crush cumin and cardamom finely in a mortar and add to the sauce. Season with salt and cayenne pepper, bring to the boil and simmer for about 10 minutes. Boil eggs hard in about 10 minutes and quench cold. Bring 300 ml salted water to the boil, remove from heat and add couscous. Cover and let it swell for about 5 minutes until all liquid is absorbed. Add butter, let it melt and loosen the couscous with a fork.

3. 3

   Heat the remaining oil in a pot, fry the onions and garlic and add the stock and tomatoes. Crush cumin and cardamom finely in a mortar and add to the sauce. Season with salt and cayenne pepper, bring to the boil and simmer for about 10 minutes. Boil eggs hard in about 10 minutes and quench cold. Bring 300 ml salted water to the boil, remove from heat and add couscous. Cover and let it swell for about 5 minutes until all liquid is absorbed. Add butter, let it melt and loosen the couscous with a fork. Bring the vegetables and the fried eggplants briefly to the boil in the hot tomato sauce. Put the couscous on a plate. Lift the vegetables out of the sauce with a skimmer and arrange them on the couscous. Peel and halve the eggs and arrange them on the plate. Sprinkle with parsley and garnish. Add the rest of the sauce extra

4. 4

   Bring the vegetables and the fried eggplants briefly to the boil in the hot tomato sauce. Put the couscous on a plate. Lift the vegetables out of the sauce with a skimmer and arrange them on the couscous. Peel and halve the eggs and arrange them on the plate. Sprinkle with parsley and garnish. Add the rest of the sauce extra

Nutrition Facts

KCAL
410 kcal

CARBS
24 g

FATS
26 g

PROTEINS
17 g